Creamy Pumpkin Soup in Pumpkin Bowls
6 to 8 servings
- 6 to 8 small pumpkins or 1 large, pulp and seeds removed*
- 2 tablespoons Crisco® Pure Canola Oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1/4 cup Pillsbury BEST™ All Purpose Flour
- 2 (14.5 oz.) cans chicken broth
- 1 cup apple juice
- 1 (12 oz.) canPET® Evaporated Milk
- 1 (15 oz.) can solid pack pumpkin
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Sour cream
- Finely chopped chives
HEAT oil in a 3-quart saucepan over medium heat. Add onion and celery, cooking and stirring until tender. Blend in flour, cooking 1 minute more. Stir in broth. Add apple juice, evaporated milk, pumpkin, curry powder, cinnamon and salt.
PUREE soup in a food processor or blender until smooth. Return to saucepan. Season to taste with salt and pepper. Bring to a boil. Simmer 20 minutes.
FILL each either the small or large pumpkin 3/4 full, garnish with a dollop of sour cream and a sprinkling of chives. Cover with lids, if desired.
*CUT off the tops of pumpkins, removing all seeds from bottom of "lid" and from the inside, taking care not to puncture the skin. Slice a very small amount off the bottom of each pumpkin to stabilize them.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 bowl of 6), Calories 240 (Calories from Fat 130), Total Fat 15g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 35mg, Sodium 700mg, Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 15g), Protein 7g; Percent Daily Value*: Vitamin A 220%, Vitamin C 8%, Calcium 20%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.